Tea Scones
8 ingredients
3 steps
Ingredients
- 2 cups pastry flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 cup sugar, divided
- 1/2 teaspoon salt
- 3 tablespoons butter or margarine, softened
- 1 egg, beaten
- 1/2 cup plus 1 tablespoon milk
- 2 tablespoons butter or margarine, melted
Directions
-
1Sift together flour, baking powder, 2 tablespoons sugar, and salt in a medium mixing bowl. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal.
-
2Combine egg and milk; add to flour mixture, stirring until well blended.
-
3Turn dough out onto a floured surface; knead 3 to 4 times. Roll dough to 1/4-inch thickness, and cut with a 2-inch biscuit cutter. Place scones in lightly greased muffin pans. Brush scones with melted butter, and sprinkle evenly with remaining sugar. Bake at 400° for 15 minutes or until lightly browned.
Products Matching These Ingredients
Snep vegan plus
Triple Sec/Curacao
E
Vegan plus
NaturElan
Plus
Likör, SNEP
E NOVA 4
Almond flour organic blanched
Terrasoul
NOVA 4
Oven Baking Potato
Baking chips, butterscotch
E NOVA 4
Baking chips, real semi-sweet chocolate
E NOVA 4
Flour tortillas
D NOVA 4
Burrito size flour tortillas
D NOVA 4
Caramelized pastry puffs, onion with gorgonzola and cream cheese
Market District
D NOVA 4
Pastry bites, spinach kale & leek
D NOVA 4
Organic Soft Whole Wheat Pastry Flour
Fairhaven
More Recipes to Try
Sauteed Swiss Chard With Garlicky White Beans
8 ingredients
Golden Cauliflower And Roasted Garlic Mash
7 ingredients
Kimchi Tofu Soup
9 ingredients
52 Scoops' Maple Chocolate Bacon Ice Cream
8 ingredients
Stuffed Chicken Breast With Spinach And Tomato Sauce
15 ingredients
Two Bean Italian Summer Salad
10 ingredients
Sweet And Savory Canapés
30 ingredients
Raspberry Nectarine Crisp
13 ingredients
Herbal Or Citrus Ice
4 ingredients
Roasted Sweet Potato And Black Bean Salad With Chile Dressing
10 ingredients
Bacon Pecan Vinaigrette
8 ingredients
Strawberry Coconut Soup For A Summer Brunch
5 ingredients